Miranda's Chocolate Chip and Banana Bread

Friday, February 6, 2015

So, I've been tweaking this recipe now for a while and I think I finally got it, PLUS it has gone through a secret taste test with my husband's friends and they all said it's AMAZING and asked where it's from, where upon my husband said that I made it.

Directions
- preheat oven to 350 degrees C
- line a loaf pan with either parchment paper or grease with butter
- mash the bananas until runny, add the melted butter and then the baking soda, egg, salt, vanilla extract and sugar and mix well.
- add the all purpose flour in batches until well combined
- add in chocolate chips.
- pour batter into pan, and bake for 50-60 minutes until lightly golden brown. Depending on your oven, it will take a different amount of time for everyone. I would suggest checking at 50 minutes and stick a toothpick in the center. If it comes out clean, it's ready :)
- when ready, take out of the oven, and let cool in pan for at least 20 minutes.

Why frozen bananas?
After trying it with ripe bananas, and frozen bananas - I found that the frozen bananas made a much more moist banana bread. Usually we freeze the bananas (with peel - we chuck them literally into the freezer as is) and it will turn brown, but don't worry, it's fine. When I'm ready to make banana bread, I take the frozen brown banana and thaw it - it'll become liquidy and mushy. I peel it and you will think the banana has gone bad based on its color and how it is so watery, but really it is FINE. I was inspired by this idea when I watched a baking segment by one of Momofuku's bakers and she did that to her bananas as well. The wetness of the banana when combined with the other ingredients honestly creates a very moist texture. Give it a try!

I hope you love this recipe, and will give it a try, my husband usually eats half the loaf the day I make it!